Burrata With Speck English Peas And Parmigiano Reggiano Food
BURRATA WITH SPECK, ENGLISH PEAS, AND PARMIGIANO-REGGIANO
Peas, Parmigiano, and prosciutto are a combination that you see often in Italy, and one that, to me, says spring. The way we plate this dish it looks like a bird's nest, with half of a ball of burrata nestled into folds of speck, topped with a pile of peas, and then covered with a light dusting of Parmigiano that looks like fresh fallen snow. Although I prefer the smoky flavor of the speck, prosciutto is a fine substitute.
Yield serves 4
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, salt the water to taste like the ocean, adding approximately 1 tablespoon of salt to each quart of water, and bring it to a boil over high heat. Fill a bowl with ice water and line a plate or small bowl with paper towels. Place a wire strainer in the sink. Add the Engllish peas to the boiling water and cook them for about 1 1/2 minutes, until they turn bright green but are still crunchy. Quickly drain the peas in the wire strainer and plunge them, still in the strainer, in the ice water to cool completely, about 1 minute. Transfer them to the paper towels to drain.
- Pull the strings off the sugar snap peas, discard, and slice the sugar snap peas 1/8 inch thin on such an extreme bias that you are almost slicing them lengthwise. Put the peas, sugar snap peas, and mint in a medium bowl. Sprinkle with the grated Parmigiano-Reggiano, season with salt and pepper, drizzle with the olive oil, and toss to combine the ingredients and coat the vegetables with the seasonings.
- Drape four slices of speck in a rosette-like pattern on each of four salad plates, dropping the slices onto the plate so they stand up slightly rather than placing the slices flat against the plate. Cut the burrata into four equal segments and nestle one segment in the center of each "rosette." Pile the dressed peas on top of the burrata, allowing a bit to fall onto the speck below, and use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each plate, and serve.
- Pinot Bianco (Alto Adige)
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- In a small pot of salted boiling water, cook the peas until tender. Drain and rinse under cold water; pat dry. In a medium bowl, toss the peas with the mint, lemon juice, olive oil and the 1/4 cup of Parmigiano-Reggiano cheese. Season with salt and pepper.
- Arrange 4 slices of the speck on each plate and top with 2 pieces of the burrata. Spoon the pea mixture over the burrata, sprinkle with Parmigiano-Reggiano cheese and serve.
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- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
- Heat the oil in a large saute pan over medium heat. Fry the shallot for 2 minutes, then add the speck and fry for 2 minutes more. Increase the heat to medium-high, add the peas, labneh, lemon juice, salt, pepper, mint, and 1 cup of the pasta water. Stir and bring to a boil. Reduce the heat to a low simmer and toss immediately with pasta and half of the sugar snap peas.
- One minute before serving, pour the remaining 1/2 cup hot pasta water over the burrata balls. Plate the pasta and top with the remaining sugar snap peas. Gently remove the burrata from the hot water and tear each ball in half using your hands. Place half a burrata on top of each serving of pasta along with the pea sprouts (if using). Top with the Parmigiano, if desired.
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Pile the dressed peas on top of the burrata, allowing a bit to fall onto the speck below, and use a microplane or other fine grater to grate a light layer …
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- Fill a large saucepan with water, salt the water to taste like the ocean, adding approximately 1 tablespoon of salt to each quart of water, and bring it to a boil over high heat. Fill a bowl with ice water and line a plate or small bowl with paper towels. Place a wire strainer in the sink. Add the English peas to the boiling water and cook them until they turn bright green but are still crunchy, about 30 seconds. Quickly drain the peas into the wire strainer and plunge them, still in the strainer, in the ice water to cool completely, about 1 minute. Transfer them to the paper towels to drain.
- Pull the strings off the sugar snap peas, discard and slice the sugar snap peas one-eighth-inch thin on such an extreme bias that you are almost slicing them lengthwise. Put the peas, sugar snap peas and mint in a medium bowl. Sprinkle with the grated Parmigiano-Reggiano, season with salt and pepper, drizzle with the olive oil, and toss to combine the ingredients and coat the vegetables with the seasonings.
- Drape four slices of speck in a rosette-like pattern on each of four salad plates, dropping the slices onto the plate so they stand up slightly rather than placing the slices flat against the plate. Cut the burrata into four equal segments and nestle one segment in the center of each "rosette." Pile the dressed peas on top of the burrata, allowing a bit to fall onto the speck below, and use a microplane or other fine grater to grate a light layer of Parmigiano-Reggiano over each plate, and serve.
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- Brush both sides of the sliced baguette with EVOO and set on top a grill or in an oven until golden brown, about 3-5 minutes per side.
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- Cook the peas. If using frozen, cook according to package directions. If using fresh – bring a large pot of water to a boil and boil the peas gently for about 2 minutes until tender. Remove with a slotted spoon and run under cold water. You can then use the same pot of water for your pasta.
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BURRATA WITH SPECK ENGLISH PEAS AND PARMIGIANO REGGIANO ...
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From tfrecipes.com
From tfrecipes.com
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